How To Make Pineapple Mango Salsa

Fresh pineapple and ripe mango are finely diced and mixed with little bit of onion and green bell pepper. The mixture can be refrigerated for couple of days. Serve pineapple mango salsa with chips of your choice.
Makes: around 1 Cup of Pineapple Mango Salsa.


Ingredients:
Pineapple 1/2 Cup (Chopped)
Ripe Mango 1/2 Cup (Chopped)
Green Bell Pepper 1 Tbsp (Chopped)
Red Onion 1 Tbsp (Chopped)
Salt a Pinch
Cilantro few Leaves
Method of preparation:
Wash and finely chop cilantro leaves.
Peel and finely chop the slightly ripe mango.
Remove skin and finely chop the pinapple.
Peel and finely chop the onion.
Wash, halve, discard seeds and finely chop the bell pepper.
In a mixing bowl, mix together chopped pineapple, mango, bell pepper, onion, cilantro and salt.
Serve pineapple mango salsa with chips of your choice.
Notes: Make sure to chop the ingredients in same size.
Suggestions: Add few pinches of sugar if mango or pineapple isn’t sweet enough.
Variations: Check other salsa recipes here. 
Other Names: Pineapple Mango Salsa.

Chicken Breasts with Tomatoes and Olives

Ingredients

• The 5 ingredients:
• 4 (6-ounce) skinless, boneless chicken breast halves$
• 1 cup multicolored cherry or grape tomatoes, halved $
• 3 tablespoons oil and vinegar dressing, divided
• 20 olives, halved
• 1/2 cup (2 ounces) crumbled feta cheese $

Preparation

1. Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Healthy Lasagna Recipes

Ingredients

• 1 large eggplant, cut crosswise into 1/4-inch-thick slices
• 3/4 teaspoon salt, divided
• 2 teaspoons olive oil
• 3/4 cup chopped onion (about 1 medium onion)
• 3 garlic cloves, chopped
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon chopped fresh oregano
• 1/8 teaspoon ground red pepper
• 1 (28-ounce) can crushed tomatoes
• 1 cup fresh basil leaves, chopped 
• 1 cup (8 ounces) part-skim ricotta cheese 
• Cooking spray
• 1 (8-ounce) package precooked lasagna noodles
• 2 medium zucchini, cut into 1/4-inch-thick slices
• 2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese

Preparation

1. 1. Preheat oven to 350°.
2. 2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
3. 3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
4. 4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.

Note:

Water tally: 5.8 ounces.

Spaghetti Squash with Tomato-Basil Sauce

Ingredients

• 1 (3-pound) spaghetti squash
• Cooking spray
• 1 tablespoon olive oil 
• 2 garlic cloves, minced
• 1 (14.5-ounce) can no-salt-added diced tomatoes 
• 1 (14.5-ounce) can diced tomatoes 
• 1/2 cup chopped fresh basil, divided
• 6 tablespoons shredded pecorino Romano cheese

Preparation

1. 1. Preheat oven to 350°.
2. 2. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender.
3. 3. Heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.
4. 4. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.

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Candied Walnut, Pear, and Leafy Green Salad

Ingredients

• 1/3 cup sugar
• 2/3 cup chopped walnuts, toasted
• Cooking spray
• 1/2 teaspoon kosher salt, divided
• 2 tablespoons white balsamic vinegar
• 1 1/2 teaspoons Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon capers, chopped
• 4 cups torn green leaf lettuce
• 4 cups chopped romaine lettuce
• 4 cups chopped radicchio
• 1 ripe red Anjou pear, thinly sliced
• 1/4 teaspoon freshly ground black pepper
• 
  
• Preparation

1. 1. Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 teaspoon salt. Set aside until cool; break into small pieces.
2. 2. Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
3. 3. Combine lettuces and radicchio; top with pear and candied walnuts. Drizzle dressing evenly over salad; sprinkle with remaining 1/4 teaspoon salt and pepper. Toss gently to combine.
4. Wine note: I favor a crisp white with almost any green salad, and Candied Walnut, Pear, and Leafy Green Salad is no exception. 2007 Pinon Vouvray Cuvée Tradition ($16) has a gorgeous nose of honey and lemon peel that resonates perfectly with the candied nuts and pears. --Gary Vaynerchuck

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Maple-Glazed Salmon

Ingredients

• 2 teaspoons paprika
• 1 teaspoon chili powder
• 1 teaspoon ground ancho chile powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon brown sugar
• 1 teaspoon sea or kosher salt
• 4 (6-ounce) salmon fillets
• Cooking spray
• 1 teaspoon maple syrup

• Preparation

  1. Prepare grill, heating to medium.
  2. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.
  3. Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.
  4. source

Salted, Seedy Chocolate Bark

Ingredients

• 1/4 cup raw shelled pumpkin seeds (pepitas)
• 2 tablespoons hemp seeds
• 2 tablespoons sesame seeds
• 1/4 teaspoon flaky sea salt or kosher salt
• 8 ounces chopped bittersweet chocolate (at least 70% cacao)

Preparation

• Heat a dry skillet over medium-high heat; add pepitas. Toast, stirring occasionally, until the pumpkin seeds first start to pop, about 1 minute. Pour seeds into a bowl. Toast hemp seeds in the same skillet over medium-high heat, stirring frequently, until fragrant and just starting to turn a pale straw gold, about 45 seconds. Add to bowl with pepitas. Toast sesame seeds in the same skillet over medium-high heat until fragrant and just starting to turn golden, about 45 seconds. Add to bowl with other seeds. Add salt; toss to combine.
• Place chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir; continue cooking in 30-second bursts, stirring after each, until chocolate is melted.
• Pour melted chocolate onto a parchment paper–lined baking sheet; smooth out into a thin even layer (it will not cover the entire sheet pan). Evenly sprinkle seed mixture over chocolate. Let stand at room temperature until set, 2 hours or more. Break into 8 pieces (chocolate may be soft, depending on brand used). Store airtight in refrigerator. Let stand at room temperature for 10 minutes, if desired, before eating.

© Line Klein

Chile Shrimp with Butter Beans and Lemony Couscous

TOTAL TIME: 7 MIN

• SERVINGS: 4

• BASIC-EASY
• FAST

A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp.

1. 2/3 cup couscous
2. 3 tablespoons extra-virgin olive oil
3. 1 pound shelled and deveined medium shrimp
4. 1/2 teaspoon crushed red pepper
5. 2 tablespoons unsalted butter
6. One 15-ounce can butter beans, rinsed and drained
7. 2 tablespoons capers
8. 1 1/2 tablespoons fresh lemon juice
9. 1 tablespoon chopped parsley

1. In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.
2. Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.
3. Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper. Serve topped with the shrimp.

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